Understanding Olive Oil

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The Fat Olive

Not all fats are created equal. We’re all about the healthy fats in the olive fruit, the ones that protect our bodies and help prevent all the bad stuff by filling us up with all the good stuff. Join us as we share delicious recipes, fun insights and intriguing views on what makes extra virgin olive oil so special.

Olive Oil Aroma and Appearance: The First Impression of Olive Oil | PJ Kabos Guide — Part X

A closer look at aroma and appearance in extra virgin olive oil — how scent prepares the palate, how visual cues can mislead, and how these first impressions shape what we taste.

Olive oil tasting setup with three glasses labeled tomato leaf, artichoke, and pepper, illustrating common tasting notes in extra virgin olive oil.

Tasting Notes and Flavor in Olive Oil — What Are They & How to Recognize Them | PJ Kabos Guide — Part IX

An introduction to tasting notes and flavor in olive oil — and how bitterness and pungency shape its character.

Does Extra Virgin Olive Oil Contain Heavy Metals, Microbes, or Allergens? | PJ Kabos Guide — Part VIII

Phenolic compounds—often called phenols or polyphenols—play an important role in the flavor, stability, and health-supporting properties of extra virgin olive oil. This article explores what these compounds are and why they matter.

A grove of olive trees; where the story of olive oil begins.

Meet the Phenols: Phenolic Compounds in Olive Oil | Phenols, Polyphenols & Health Benefits | PJ Kabos Guide — Part VI

High-phenolic PJ Kabos extra virgin olive oil bottles — Robust, Phenolic Shot, and Medium Edition — with fresh green olives.

Cooking with Extra Virgin Olive Oil (EVOO): Stability vs. Nutrition | PJ Kabos Guide — Part II

This chapter of the PJ Kabos Guide to Olive Oil explores how extra virgin olive oil performs during cooking—why it stays stable under heat, protects its antioxidants, and why the old “low smoke point” myth doesn’t match real science.

Fresh olive oil flowing during extraction, illustrating the starting point of virgin, extra virgin, and high-phenolic olive oil.

What’s the Difference Between Virgin, Extra Virgin & High-Phenolic Olive Oil | PJ Kabos Guide — Part I

PJ Kabos Olive Oil Guide — Part 1 This article is part of the PJ Kabos Olive Oil Guide, a series on extra virgin and high-phenolic olive oil — exploring their taste, health benefits, and everyday uses. Not all olive oils are created equal! Just as wine can be light and fruity or bold and tannic, olive oils can also vary widely. One of the biggest differences comes down to phenols — those powerful natural compounds that give some oils their peppery bite and health-boosting p

One&Only Aesthesis resort Destination and PJ Kabos High-phenolic lineup bottles by the pool.

Laughter, Slurps, and Liquid Gold: Olive Oil Tasting at One&Only Aesthesis with PJ Kabos

At the elegant One&Only Aesthesis coastal resort hideaway in the Athenian southern suburb of Glyfada, a very special event occurred. One&Only Aesthesis and PJ Kabos High-Phenolic Olive Oil hosted a special olive oil tasting event. It was an evening of shared laughter, playful surprises, and the joy of discovering what makes an extra virgin olive oil great.

Eggplant slices frying in olive oil and served golden on a plate — Mediterranean cooking with extra virgin olive oil

Is Olive Oil Safe for Deep Fat Frying? | PJ Kabos Guide — Part XIII

Is olive oil safe for deep frying? Learn how smoke point, antioxidants, and the Mediterranean diet support the safe use of extra virgin olive oil at higher heat.

Sauteing a pan of vegetables with PJ Kabos high phenolic olive oil in a Mediterranean kitchen.

Is Olive Oil Safe for Sautéing? | PJ Kabos Guide — Part XIV

Is olive oil safe for sautéing? A closer look at what science and the Mediterranean tradition reveal about heat, flavor, and extra virgin olive oil.